This pancake batter is super easy to make but really benefits from a day or 2 in the fridge before use if you can.
Cooking the pancakes in Roccbox gives us incredibly light, fluffy discs of sugary deliciousness! Serve with bacon and maple syrup or fruit if you’re pretending they’re healthy…
1. Put the flour, baking powder, sugar and salt in a bowl. In a separate bowl or jug, pour in the milk and vanilla extract before beating in the eggs briefly.
Using a food processor or hand blender, add the milk mix to the dry ingredients gradually until there are no lumps left (about 4 minutes depending on the blender).
When all combined, gradually add the melted butter allowing each bit to incorporate before adding the next. Transfer the batter to a container, cover and refrigerate until required. It will keep for 3 days in the fridge.
To cook the pancakes, turn down the flame of your preheated Roccbox to its lowest setting and preheat a pan in the oven.
Once hot, add a lug of neutral oil (we use sunflower) and ladle in three good portions of batter, leaving space in between if possible.
Return the pan to Roccbox and cook for around 3-4 minutes or until the pancakes have puffed up and are beginning to turn golden brown.
Remove the pan from Roccbox, add a knob of butter to the pan and flip the pancakes over. Return to Roccbox for a final 2 minutes to allow them to take on that beautiful butter flavour.
270g Plain Flour
10g Baking Powder
260ml of Milk
1/2 Cap Vanilla Extract
80g Butter, melted
Pinch of salt